Chocolate Crinkle Cookies

Chocolate crinkle cookies are a classic, bakery-style cookie with a soft, brownie-like center and a lightly crisp exterior. Rolled in powdered sugar before baking, they develop their signature crackled tops as they spread in the oven. This recipe is simple, dependable, and perfect for everyday baking or holiday trays.

Print Recipe

Chocolate Crinkle Cookies

Soft, brownie-like chocolate cookies rolled in powdered sugar and baked until crackled on top. These classic chocolate crinkle cookies are rich, fudgy, and easy to make with simple pantry ingredients.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup powdered sugar for coating the cookies

Instructions

Instructions

• Preheat oven to 350°F. Line a baking sheet with parchment paper or lightly grease.

  In a mixing bowl, combine flour, cocoa powder, baking powder, and salt.

  Add sugar, vegetable oil, eggs, and vanilla. Mix until a soft dough forms.

  Scoop dough and roll into 1-inch balls. Roll each ball generously in powdered sugar.

  Place cookies on prepared baking sheet, spacing them about 2 inches apart.

  Bake for 10 minutes, until cookies are set but still soft in the center.

  Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

• These cookies will look slightly underbaked when removed from the oven but will firm up as they cool.

  For best crinkle tops, roll dough balls generously in powdered sugar.

  Store cookies in an airtight container at room temperature for up to 4 days.